Rhubarb, Fig and Orange Cheesecake

Makes 10-12 portions

Gluten Free

Oven: 180°C / 160°C fan
Almond & oat base 
•90g gluten-free oats
•70g ground almonds
•35g gluten-free plain flour
•55g soft light brown sugar
•35g walnuts
•1 tsp cinnamon
•Pinch of sea salt
•55g coconut oil, melted  

Rhubarb, fig & orange topping
•450g rhubarb, diced
•150g fresh figs, chopped
•Zest of 1 large orange
•Juice of a large orange  
•1 tsp vanilla extract
•1–2 tbsp soft light brown sugar, depending on the sweetness of your fruit
•1 tbsp cornflour
•1–2 tbsp cold water  

Whipped orange ricotta 
•400g ricotta, preferably well drained
•100g thick Greek yoghurt
•Zest of ½ orange
•1 tsp vanilla extract
•1 tbsp honey or maple syrup, or to taste  

Method
1. Make the base 
Preheat the oven to 180°C / 160°C fan and line the tin with baking paper. Add the oats, ground almonds, gluten-free flour, sugar, walnuts, cinnamon and salt to a food processor. Blitz until you have a fine, sandy mixture. Add the melted coconut oil and pulse again. When squeezed between your fingers, the mixture should just hold together. If it's still extremely dry and won't hold at all, add another teaspoon of coconut oil. Press the mixture firmly and evenly into the base of the lined tin. The bottom of a glass is useful for really compacting it. Bake for 20–25 minutes, checking from around 18 minutes. You're looking for a dry surface, lightly golden edges and a toasted almond aroma. Don't expect it to feel completely firm while it's hot. The coconut oil and nuts will firm considerably as the base cools. Leave to cool completely in the tin.

2. Make the rhubarb, fig & orange compote 
While the base is baking, put the rhubarb, figs, orange zest, orange juice, vanilla and 1 tablespoon of brown sugar into a saucepan. Cook gently over a low-to-medium heat, stirring occasionally, until the rhubarb has broken down and the mixture has become thick and jammy. Taste it. If it's particularly tart, add the second tablespoon of sugar. The idea isn't to make it very sweet, you want some of the sharpness of the rhubarb to contrast with the creamy ricotta. Mix the cornflour with 1–2 tablespoons of cold water to make a smooth slurry. Stir it into the bubbling fruit and cook for another 1–2 minutes, stirring continuously, until noticeably thickened. Remove from the heat and allow to cool completely. It will continue to thicken as it cools.

3. Make the whipped orange ricotta 
If your ricotta looks particularly wet, place it in a sieve and allow some of the excess liquid to drain away first. Put the ricotta into a bowl and whip with an electric whisk for 60–90 seconds, until smoother and lighter. Add the Greek yoghurt, orange zest, vanilla and honey. Whisk for only another 20–30 seconds, until combined. Don't continue whipping in an attempt to make it thicker, ricotta doesn't whip like cream and can become looser if overworked. Taste and adjust the honey if necessary. Remember that you'll also have sweetness from the base and fruit, so the ricotta doesn't need to be particularly sweet.

4. Assemble
Make sure that both the biscuit base and fruit compote are cold before assembling. Spread the whipped ricotta evenly over the cooled almond and oat base. Refrigerate for 30–60 minutes to allow the ricotta layer to firm slightly. Spoon the cold rhubarb, fig and orange compote over the ricotta and gently spread it to the edges. Return to the fridge and chill for at least 3–4 hours, but ideally overnight if you want the neatest slices.

5. Serve
Lift the cheesecake from the tin using the baking paper and cut into 9 generous or 12 smaller pieces. I'd finish each one with a few toasted flaked almonds, a little fresh orange zest and perhaps a very thin slice of fresh fig if you have any left.  

Download the recipe PDF here.

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